1 skillet of cornbread
2 1/2 c. boiled squash
1 lg. onion
2 tbsp. bacon grease
1 tbsp. sage
2 c. cream of chicken soup
1 sm. jar sliced mushrooms
Dash black pepper

Cook all ingredients until tender then add mixture to crumbled up cornbread. Use water for thickness desired. Bake at 350 degrees for 30 minutes.